Jumat, 27 Juni 2014

Get Free Ebook , by Edward Lee

Get Free Ebook , by Edward Lee

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, by Edward Lee

, by Edward Lee


, by Edward Lee


Get Free Ebook , by Edward Lee

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, by Edward Lee

Product details

File Size: 24376 KB

Print Length: 304 pages

Publisher: Artisan (May 16, 2013)

Publication Date: May 16, 2013

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00BVRV8H0

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Amazon Best Sellers Rank:

#31,770 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I wish you'd written more, Chef! Your stories and story yelling ability deserve more than appetizer status - I want a book of just the full meal deal stories!

Saw this book several months ago when it first came out. I passed it by because I saw "Smoke" and "New Southern Kitchen": My mind immediately turned to barbecue and Deep South Gulf Coast recipes. Living down below Houston, I don't need another "new" attitude towards cooking Texas- or Louisiana-style dishes. But when I saw it available at my local library, I decided to get on the waiting list for it. I've had it for a few weeks now and I'm very excited by the recipes I've tried and those that I've marked. Boy, what a fool I've been! Oh, what I've been missing! I can't avoid it; I am ordering my own copy of this book. (And I think the cover of this book is a bit misleading--I'm not sure where "Smoke" comes in...)As I state in the title of my review, the ingredient lists are way, way long. But--for once--I don't care how long they are. The many ingredients allow for a complexity of flavor that I don't often see in "do-able" recipes. Assembling ingredients is probably the most difficult and time-consuming part of these recipes. And that's not a terrible thing, is it? By "do-able"--and I like "do-able"--I mean recipes that don't take hours and hours to build; recipes that don't break the bank, and recipes where the instructions don't cause my heart to flutter with anxiety (over intricacy issues) or consternation (over unclear directions).And, I usually shy away from cookbooks written by restaurant chefs, but this time I don't care about that either. The dishes that Chef Lee has created for this book are outstanding and he is not overbearing.There are incredible recipes in this book. The ingredient combinations tie together and overlap; they blossom and bloom into some awesome and unique taste experiences and take on and highlight the best of many cultures: His Korean heritage and his Grandmother's cooking, the places near his old neighborhood (where he was told not to venture when he was a youngster), his experience working in New York and the dishes learned from his friends and co-workers, his adopted home in Louisville, Kentucky and the artisan farms, craftsmen and distilleries of neighboring counties and states.You can STOP READING HERE if you are short on time, as I hope I've conveyed to you that this book is well-worth buying. But if you want more info and input from me, keep on reading: I like to write and I love this book.The recipes incorporate so many main ingredients and flavors that appeal to me: There is an entire chapter dedicated to lamb; there is a chapter on pickles (near and dear to my heart); there are Asian flavors and my favorite booze, bourbon; there is country ham. He uses miso, rice, citrus, soy sauce, peppers, mayo and cola. Then, of course there is a chapter of beef, pork, fowl (chicken, turkey, game birds) and well-loved Southern veggies.Do you like to make quick pickles? I sure do! Included are some interesting combinations that I've not run across before: Pineapple and jicama, caraway (instead of dill) to flavor cuke slices, Bourbon-Pickled Jalapenos (and I think mine turned out prettier than his because I used both red and green peppers), jasmine tea and star anise with peaches, grape halves with chai tea, coffee beans with beets and cherries with rosemary. There are also four seasonal recipes for kimchi. I like to make kimchi; it's not hard to do, just a bit time-consuming and a waiting period for the fermentation process. UPDATE, Aug. 2013: The simple caraway seed and cuke pickle is the best quick pickled cuke that I've ever tasted. I've made two batches already. The peach pickle is wonderful and the pickle juice is so versatile I've been using as a secret ingredient in savory dishes. The grape pickle is tart and brings contrast to a dish. I've used it successfully in a tomato salad, of all things. I can't pick up the bourbon flavor in the jalapeno pickle and I thinking through how I can rectify that. Bottom line, at this point in time: The pickle recipes are keepers!There is a complex "master" remoulade sauce that runs through many recipes in the book with a little of this and that added to compliment the dish--sometimes it's miso that is added, or maybe corn and chili powder, or kimchi.Here are favorite recipes; some I've made, some are on the bucket list:--The Vietnamese Lamb Chops (honey, bourbon, fish sauce, lime and more in the marinade) is super. (I grilled them; he roasts them.)--There is a fabulous meatloaf flavored with cola and bourbon that he's combined with a pepper gravy and a sunny-side up egg on an open sandwich.--He's made a ham pho that is less complex than the traditional beef pho.--I grew up with pork ribs and sauerkraut, but Lee cooks it in such a way that he takes the simple dish over the top, and then he tops it with a horseradish cream. I may never make my old recipe again.--He's got recipes incorporating country hams and a recipe for a tamarind-strawberry glazed "city" ham.--There is a somewhat simple Poached Grouper that is heavenly.--And, talking fish recipes: My favorite recipe in the book is this one: Panfried catfish; the fillets are not breaded, just fried in butter and oil in a skillet. But it's the vinaigrette that sends me: Red seedless grapes crushed in the blender and combined with bacon, thyme, vinegar and mustard; simply beautiful.--He's made a rhubarb mignonette for raw oysters, and a bourbon brown butter for baked oysters.--His idea for curing strawberries in salt and sugar sparks my imagination.--I've made the Braised Bacon Rice and it is mighty fine.--And his Bourbon-Ginger-Glazed Carrots is destined for my Thanksgiving table.--Because my husband doesn't much care for buttermilk, I halved the Buttermilk soup recipe and ate it all myself: Chilled, with maple syrup and tangerine juice, then topped with bourbon-soaked cherries.--And, a recipe we didn't like: His pimento cheese. We like pickle in ours.There are braised dishes: Short ribs; brisket with cinnamon, paprika, stout, bourbon and peach preserves; turkey legs with sorghum, cider and fresh sage; Cola Ham Hocks; a pork shoulder with Black BBQ Sauce, and lamb shoulder with bittersweet chocolate. He uses ground meats, too: Piggy Burgers with hoisin sauce and a sun-dried tomato ketchup with brown sugar and soy sauce; a rice bowl with lamb and fresh herbs, and an Asian-flavored chicken sausage to work with an orange-flavored miso remoulade in a rice bowl.There are essays scattered throughout the book. He talks about a local soy sauce, his favorite fish sauce (from Vietnam), country hams, frying at home, miso, sorghum, buttermilk, goat cheese and (of course) bourbon.Plus he talks about himself and his escapades and his life experiences. Together the words present a very personable and likable guy--one with a responsible attitude, inquisitiveness and sensitivity. Seems like he likes to drink and party and have fun, too.The pictures are excellent and interesting, the Resources section is enlightening and very helpful, and the index works very well with the recipes and the way the book is put together.I'm done. Sorry it took so many words. I guess I really like this book, and Chef Lee, and his creations.

I'm a grandmother and I've lived my entire life in the Deep South. I grew up on grits, biscuits, and BBQ. The last few years, I've taken an interest in various Asian cuisines, especially Korean foods such as kimchi. I would have never imagined that typical southern cuisine could be fused with Korean influences and result in such unique and bold flavors. Just reading this cookbook makes my mouth water.I usually skip long text in cookbooks, and go straight to the recipes. Not so in this case. For example, I very much enjoyed learning how Lee watched his grandmother making kimchi when he was a child, and the lessons he learned along the way. Every story he shares is interesting and often emotional. It brings a lot to the recipes that follow.While many of the recipes are complex, and well worth the time and effort, some of the simpler recipes are equally full of flavor. Roasted oysters are topped with a simple butter and bourbon sauce, and the results are mouthwatering!I love the way Lee has merged the two cuisines in unexpected ways. For example, in Korea it's common to take several ingredients and roll them up into little lettuce wraps. Here, Lee wraps lettuce around southern cornmeal fried oysters and country ham, and dabs it with a little caviar mayo. It's simple, but elegant and delicious.My favorite chapter must be Pickles and Matrimony. I found wonderful recipes for kimchi, as expected, but I also found pickled grapes with chai tea, pickled beets with coffee, and pickled cherries with rosemary. Each recipe is unique and builds upon layers of flavors in the most unexpected ways.I love everything that I've tried so far, and I'm not finished yet! Other than seafood, I don't eat meat. I was able to take some of Lee's recipes and convert them to tofu and tempeh with delicious results. The interesting combinations of ingredients in this cookbook have helped me to become more adventurous in my own kitchen. I really love this cookbook.

I hope I get a chance to meet Edward Lee someday and thank him for his work. I've never eaten at his restaurant (would like to do that, too) but we share a lot of common favorite foods (kimchi, grits, bourbon, rice with toasted edges, and various bits of pigs) and I've had many a feast reading his insightful words. Chef Lee's inclusive observations on food, cultural intersections, human compassion and keeping tradition alive by making new things have made me cry more than once. Hell, they've made me cry a lot. On a personal level, I'm glad that such an insightful observer not born in my culture (though I would gladly claim him as a cousin if he would let me) lets me know that the things I admire about the foodways and values of the mountain South aren't just nostalgia. On a global level, Mr. Lee's kind of thinking about human understanding and bringing it to a very big table just might be the stuff we need to save the world.

This is the second copy of smoke and pickles that I’ve purchased from Amazon. The first one has been well used and enjoyed. Ed Lee’s writing is beautiful. It’s smart and reflective and feels incredibly authentic. The recipes are great. I usually don’t follow recipes unless it’s something new or something that requires a specific recipe. That being said, I’ve cooked almost half the recipes in the book. It’s worth it just for the lamb bacon! I hope he writes another book one day!

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Sabtu, 21 Juni 2014

Download PDF The Physics and Technology of Tennis, by Howard Brody

Download PDF The Physics and Technology of Tennis, by Howard Brody

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The Physics and Technology of Tennis, by Howard Brody

The Physics and Technology of Tennis, by Howard Brody


The Physics and Technology of Tennis, by Howard Brody


Download PDF The Physics and Technology of Tennis, by Howard Brody

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The Physics and Technology of Tennis, by Howard Brody

Review

"A masterpiece on everything you ever wanted to know about tennis equipment and how it affects performance."  —Inside Tennis"The ultimate tennis reference...This book instantly becomes the technical reference standard of how tennis works."  —Steve Davis, vice president racquet products, Prince

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About the Author

Howard Brody is an emeritus professor of physics at the University of Pennsylvania. He is the author of Tennis Science for Tennis Players. He lives in Philadelphia, Pennsylvania. Rod Cross is an associate professor in physics at the University of Sydney, Australia. His paper in the American Journal of Physics on the sweet spots of a baseball bat was voted as one of the top 75 papers in physics in the United States. Crawford Lindsey is the publisher and managing editor of Racquet Tech magazine and The Stringer's Digest and the author of Book of Squash. He lives in San Diego, California.

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Product details

Paperback: 450 pages

Publisher: Usrsa; First Printing edition (April 1, 2004)

Language: English

ISBN-10: 0972275908

ISBN-13: 978-0972275903

Product Dimensions:

8.5 x 0.9 x 11 inches

Shipping Weight: 2.8 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

12 customer reviews

Amazon Best Sellers Rank:

#184,236 in Books (See Top 100 in Books)

This is an excellent book that dismisses many myths regarding tennis equipment. The three coauthors include two physicists and one tennis pro. They are all avid tennis players. They also have incredibly investigative minds. The book consists of about 40 different articles covering many different technical subjects regarding stroke mechanics, ball bounce, racquets, and strings. All these articles represent serious investigation and research from a physicist standpoint. These articles stand on their own independently. As a result, you do not need to read them in sequential order. You also don't need to read them all to extract the information you care about. For my part, I skipped some of the articles on the physics of ball bounce, but was very interested on all the articles regarding strings and racquets properties. Depending on your own personal interest, you may read or focus on different sets of articles. Given the rather dry subject, the writing style of the authors make the information easy to digest.Contrary to what players believe, racquets have very similar power. Strings, regardless of tension and type have also very similar power. But, different strings can feel very different based on their respective stiffness. Gut and high quality nylon strings feel soft because they are relatively flexible. Kevlar does not feel so good, because they are the stiffest strings.According to the authors, the pros don't use any of the high-tech latest models, including oversize, and widebody frames. They use older models customized with lead tape to add swingweight. Oversize racquets are not maneuverable enough at their playing speed.The authors state throughout the book that racquets that are stiff strung at low tension feel better. A stiff racquet vibrates less. Its vibrations have a faster frequency. The ball sits longer on low tension strings than the fast vibration of a stiff racquet. As a result, both string and frame vibrations are dampened by the longer impact time of the ball. Thus, the least amount of vibration occurs in stiff racquets strung at low tension.The book has a whole lot more of interesting information about tennis than I share in the above paragraphs. If you love the game, and are somewhat of a quantitative type, you will love this book.

This is an excellent review of every conceivable aspect of tennis and the colliding forces on the ball. It covers frames, spin, deceleration... about the only thing I can think of that was not covered was differences in altitude and high altitude vs. regular tennis balls. Mathematical formulas are provided throughout describing the physical phenomenon that is being explored. I loved the section of the rate of deceleration of the ball, which helped me to understand why my serves seemed to be quite fast, but only registered 95-100 mph at the net. This was good stuff!My review did not earn 5 stars because the book is a little bit dated in terms of current racquet choices, and because it appears that a little bit of material is redundant from chapter to chapter, and I wonder if this could be either justified or eliminated in a subsequent edition.If you have ever wondered if a coach/friend was giving you factual information about your game, read this book!

The authors tell that this book was conceived to be a source of enlightenment. And they really managed it.Using the principles of the physics, of the mechanics, more specifically, they explain with considerable depth, all the movements of the racquets, strings and balls and the technologies involved.The book is wonderful, and perfect for who has already a basic knowledge of physics. For who does not have, the book "Technical Tennis", of the same authors, is a posterior version, much more simplified for this purpose, more adequated for these readers

This along with the book "Technical Tennis" will help improve your game if you read it carefully.

Gave insight to how the racket & strings work together along with the player to generate speed & spin.

For people not playing instinctively and trying to have a better understanding for the why shoud I do it such a way.But keep in mind it won't replace U at the end of the handle!

Gives all the info. I think it was a University of Pennsylvania college text. Not a quick read. But necessary for any tennis pro to really know what is going on. The Seller was perfect.

Great book, every tennis fan should read it!It's a real manual giving a lot of information about all the phisics behiond tennis.

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Selasa, 17 Juni 2014

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Product details

File Size: 805 KB

Print Length: 182 pages

Publisher: Wisdom Publications (September 10, 2005)

Publication Date: September 10, 2005

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B003VYBP2O

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Amazon Best Sellers Rank:

#91,581 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

The Heart Sutra is the wisdom essence of the Prajnaparamita Sutras by the Buddha Shakyamuni in the Vulture's Peak in Raighrya. His Holiness Dalai Lama, the Buddha of Compassion is a living holder of the Madhyamaka philosohy and representative of the Nalanda tradition. Combined, they produce one of the highest espiritual teaching and delightful reading experience available for all buddhist practitionersThe book begins with an amazing introduction full of information about the main topics of the teachings of Lord Buddha and the historical origins of the Prajnaparamita texts.The central topic of this teaching is the ultimate reality of Emptiness inseparable of Appearences. H.H. explains Shunyata from the Madhyamaka Prasangika philosophycal stream perspective, typical of the Gelug school. In this philosophical view there's no reference to the role of the observer and his co-arising (non -dualism) with the sourranding phenomenical appearences, neither any reference to Tatahagatarbha. Therefore I found Madhyamaka Prasangika an incomplete understanding of the nature of reality. Nevertheless it's a fundamental first approach to the teaching in this Sutra.

This is a very well written exposition of the Heart Sutra. The Dalai Lama is one of the great teachers of Buddhism. No matter what your spiritual or religious belief's are I think you will get something out of this book. For those who have only read or chanted the Heart Sutra I recommend you read this book as you will probably have a new understanding of it.

This is a treasure of Our Shared Heart.The Wisdom of one of the Living Buddhas, His Holiness The Dalai Lama, touches the precious jewel of the desire to be free in every human heart.Light and Love are your birthright through walking the Bodhisattva Path.I wish you Blessings of the Buddha by gifting yourself with this book.Go, go, go beyond, and establish yourself in Enlightenment.Stephen Skelton/Altair

Hmmm, a remarkable book by a remarkable man on a remarkable sutra! The Heart Sutra is the essence of the Perfection of Wisdom class of sutras, which represent the "Second Turning of the Wheel of Dharma". That is to say, the second main set of teachings by the Buddha. The First Turning was on the Four Noble Truths. The Third Turning was on Buddha Nature. But the Second Turning was on the nature of reality, emptiness -- in other words, the important stuff!This is a hard literature, crystalized in the Heart Sutra, which is only a few pages but very dense (versions of it are available on-line). Here the Dalai Lama provides an excellent commentary on this difficult text by placing it within its entire Buddhist context. The result is that one is led step by step to the deepest understanding of this sutra, which is really the most profound element of the Buddha's teaching. Remarkably, then, this book can be grasped by the beginning student as well as much more experienced students. A crucial element in Buddhism is familiarization: going back over something again and again until it is understood very deeply, and then realized personally through meditation. So such approaches, that begin from the basics and move up to very profound topics, should not be seen as needless repetition, but as opportunities to really internalize the teachings.The style of His Holiness's language is always conversational, easy to read, and humorous. This is no exception. The book is also beautiful and a pleasure to read. Most important, it is a crucial teaching that can help transform our lives.

Very good explanation of Heart Sutra by His Holiness The Dalai Lama.

The Heart Sutra can be a bit of a shock to someone extending an inquiring toe into Buddhism for the first time. The book should be read slowly, with many pauses. It is a challenging read. It has become the center for my studies, but I have been a Zen Buddhist for seven years. The book is a translation, with editing, of discourses given by the Fourteenth Dalai Lama.For anyone interested in Buddhism as either religion or philosophy, or in the study of the great religions, it is a valuable buy.

we are using this book for our study with a Buddhist group. We read it and discuss it. As with the Dalai Lama's beliefs, anyone can use the teachings for good in their lifes

For anyone trying to deepen their spiritual practice within the buddhist faith this book is a must have! The Heart Sutra is one of the most sacred texts in Mahayana buddhism, and if you have a hard time understanding the concept of emptiness this book should clarify your questions and set you up for a lifetime of practice!

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